Crumb-Topped Summer Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Whenever I'm invited to a potluck, I'm specifically asked to bring this warm crumb-topped side dish, explains Vicki Wrona from Grand Prairie, Texas. No one realizes how nutritious it is. Ingredients:
6 small yellow summer squash (3 pounds), cut into chunks |
2 eggs, lightly beaten |
1/2 cup plus 2 tablespoons dry bread crumbs, divided |
2 tablespoons sugar |
1-1/2 teaspoons dried minced onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons butter, melted |
Directions:
1. Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden. Yield: 8 servings.
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